Roasted in flavorful browned butter and maple syrup, these crispy sweet potato wedges only need a handful of ingredients to make and they go so perfectly with any meal!
K, so the agenda for Thanksgiving dinner tomorrow is as follows: >>>
Maple browned butter roasted sweet potato wedges with a side of maple browned butter roasted sweet potato wedges and a side-side of maple browned butter sweet potato wedges.
^^^ those precise instructions on repeat, y’all.
So. Surprise, surprise I still have nearly all of those million and one things to do that I mentioned yesterday. Seriously, do you know what would be totally amazeballs? If Thanksgiving dinner would just magically cook itself and let me chill on the recliner with my wine.
And my own personal bowlful of these sweet potato wedges for good measure.
But since Thanksgiving dinner PROBABLY (as in there’s a tiny shred of hope) isn’t gonna make itself, I’m gonna ramble off a few quick words about the amazingness that is these sweet potatoes and then make my way back into the kitchen.
So here’s how I want your sweet potatoes to look for tomorrow, guys. I want them drenched in maple syrup and browned butter. Tossed in tons of rosemary and pecans.
And front and center taking up most of your dinner plate.
Seriously, guys. These sweet potatoes practically don’t even taste like sweet potatoes cause they’re basically like candy. I could easily demolish this entire pan if someone would let me.
Or…if I just didn’t ask permission.
And with those parting words, I have to go peel about 5 million pounds of potatoes, but PLEASE have yourselves an awesome Thanksgiving with your family, guys!
And please be sure to eat lots because I know I sure as heck will be.
- 4 medium sweet potatoes, cut into 2-in wedges
- 1/4 cup butter, browned
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons minced fresh rosemary
- 1/3 cup chopped pecans
- Toss sweet potatoes with butter, maple syrup, spices, rosemary, and pecans until combined. Spread into an even layer on a greased baking sheet, laying sweet potatoes cut-side down.
- Roast sweet potatoes at 425F 20-25 minutes until sweet potatoes are golden-brown and tender. Enjoy!
Make sure you try this sweet potato casserole next!!